Prep 10 mins
Cook 5 mins
This recipe is from 1000 Classic Recipes for Every Cook. I found this in my search for ZWT recipes.
- 14 ounces ground pork
- 2 scallions, chopped
- 1 3⁄4 ounces canned bamboo shoots, drained rinsed and chopped
- 1 tablespoon soy sauce
- 1 tablespoon dry sherry
- 2 teaspoons sesame oil
- 2 teaspoons superfine sugar
- 1 egg white, lightly beaten
- 4 1⁄2 teaspoons cornstarch
- 24 wonton skins
- Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
- Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
- Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
- Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
- Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
- Cover and steam for 5-7 minutes, until dim sum are cooked through.
- Serve immediately.
We made this for dinner as part of the Pick-a-Chef 2011. Very nice flavours, although we missed the part of the method that said to use a DAMP tea towel. We used a dry one, which we think may have caused the wonton wrappers to end up being a bit dry around the edges. We used Chiangs Ponzu Sauce as a dipping sauce which went with it very well.
Wonderful appetizers for our Asian fest last night. Easy to make and delicious. I would definitely make these again. Made for ZWT6 for the Voracious Vagabonds.
Made this for dinner tonight. Everyone enjoyed them. Followed recipe exactly. Will make again. Served with Dim Sum Dipping Sauce #379761 by Galley Wench. Made for ZWT6-the No-Nonsense Nibblers.